Corn, Tomato, And Scallion Salad

Recipe Ingredients

4		Fresh corn - shucked
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - minced
1 1/2 tablespoons	22ml	Balsamic vinegar
1 lb	454g / 16oz	Cherry tomatoes - halved
2		Scallion greens - coarsely chopped,
		To yield abt 1/2 cup

Recipe Instructions

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately-high heat until hot but not smoking, then saute corn, seasoning with salt and pepper, to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.

Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

Salad can be made 1 day ahead and chilled, covered.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9728) - from the TV FOOD - NETWORK

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